Recipe sourced from Febie
Ingredients
½ cup uncooked sticky rice (glutinous rice)
½ cup uncooked sticky rice (glutinous rice)
2 cups
water plus more
2 tbsp sugar
1 cup fresh corn or from the can
Coconut sauce2
2 cups coconut milk (I used only 1 cup)
½ cup sugar (I used less than 1/4 cup)
¼ tsp salt (just a pinch)
Soak the sticky rice at least 4 hours or over night.
Put rice and water in the pot cook on medium heat, stirring often.
(You might need to add extra water if it is too thick).
Add sugar and corn stir together and turn of the heat.
In another pot cook the coconut milk sugar and salt until melt
Serve the corn and rice topped with coconut sauce .
Serves for 2-3 person
2 tbsp sugar
1 cup fresh corn or from the can
Coconut sauce2
2 cups coconut milk (I used only 1 cup)
½ cup sugar (I used less than 1/4 cup)
¼ tsp salt (just a pinch)
Soak the sticky rice at least 4 hours or over night.
Put rice and water in the pot cook on medium heat, stirring often.
(You might need to add extra water if it is too thick).
Add sugar and corn stir together and turn of the heat.
In another pot cook the coconut milk sugar and salt until melt
Serve the corn and rice topped with coconut sauce .
Serves for 2-3 person
This post is linked to the event, Little Thumbs up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ester of Copycake Kitchen
